Method

To make the compote, place the apple and the sugar in a saucepan with 1-2 tablespoons of water. Cover with a lid and cook, stirring occasionally, over medium–low heat for 8-10 minutes or until the apple just starts to break down and is tender. Now remove from the heat, add the berries and fold through. Add the olive oil, honey and spices and stir well. Cool.

Preheat the oven to 180°C. Lightly grease a 23cm x 13cm x 7cm loaf tin with oil and line the base and sides with baking paper, cutting into the corners to fit.

In a large bowl, whisk together the flour, salt and bicarbonate of soda. Make a well in the centre and add the eggs one at a time, mixing to incorporate until smooth, then stir through 160g (1 cup) of apple and berry compote, folding it in with a spatula. Be careful not to overwork the batter.

Pour the batter into the prepared tin, sprinkle the rolled oats over the top and bake for 30–35 minutes until a skewer inserted into the centre of the loaf comes out clean. Remove from the oven and stand for 5 minutes before turning the loaf out onto a wire rack to cool completely before slicing. Serve with remaining berry compote and Greek yoghurt, if desired.